I was browsing through some photographs stored here on my computer, and came across a chicken I made for Rosh Hashanah last year.
First, a little background:
Rosh Hashanah is the Jewish new year, and according to the book of Exodus, when the Hebrews wandered the desert for 40 years they ate “manna,” which was like “honey wafers.”
Israel itself, of course, is a land “flowing with milk and honey.” Honey cake, traditionally called “lekakh,” which means portion in Hebrew, is also evocative of a goodly portion in the new year.
So, all that being said, I came across a recipe for this Apple Glazed BBQ Chicken, which I thought, since I’ve nothing better to do, I would share here.
Here you can see what you’d be dealing with when the chicken is all ready to be thrown into the oven. If you think that looks good, there’s a photograph of the finished product below.
The credit must go to Chavi Feldman of Chashmonaim, Israel, whom provided the recipe on about.com. (click)
- 2 whole chickens
- 1 6-ounce can frozen apple juice concentrate, thawed
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- 1 Tbsp. cider vinegar
- 1 tsp. dried thyme or 1 Tbsp. fresh thyme
- 1 cloves crushed garlic
- dash hot pepper
- 2 green apples, cored and cut into wedges
- 2 onions, peeled and cut into wedges
1. Preheat oven to 325 degrees Fahrenheit.
2. Spray a large roasting pan with PAM and lay the two chickens breast-side up.
3. Combine remaining ingredients, except the apples and onions.
4. Brush half the sauce over the chicken. Tuck the onion and apple wedges around the chicken.
5. Bake, uncovered, for 1 hour and 15 minutes.
6. Carefully turn chicken over and brush remaining sauce on the chicken. Bake for an additional hour, or until golden brown and juices run clear.
YIELDS: Serves 10-12 people